Laura Kurella is an award-winning, self-syndicated food columnist, an award-winning Food Stylist, and the author of two cookbooks: Fabulous Desserts and Fabulous Tiny Bites and beverage. Her column, Vitality Cuisine, appears each Tuesday in the
...

Laura Kurella is an award-winning, self-syndicated food columnist, an award-winning Food Stylist, and the author of two cookbooks: Fabulous Desserts and Fabulous Tiny Bites and beverage. Her column, Vitality Cuisine, appears each Tuesday in the Sturgis Journal, and her Radio Recipe show can be heard Tuesday mornings at 7:15 am at WBETFM.com Questions or comments? Contact Laura at Laurakurella@yahoo.com.

Those Jell-O molds make great dip molds, if you spray and line them first!

By Laura Kurella

July 6, 2013
9:39 a.m.

QUIP: I have a whole tub full of those cool-looking copper colored Jell-O/aspic molds. However, I almost never make Jell-O or aspic and as such never use these pretties.

I’d hang them on the wall but then I’d have to dust them and I’d prefer to use my time more productively. Should I let these lovelies leave me or is there something else that can be done with them?

TIP: Yes, there is! Use those marvelous-looking molds for stiff dips! Using these usually aluminum molds for cold dips is very easy, especially if you prepare the mold first.

I always line the mold with Saran Wrap – yes, I mean a particular brand – because it’s easier to work with and cuts out lots of plastic wrap frustration – you know what I mean. However, in order for the wrap to cling to the mold, you must first spray a clean mold with cooking spray.Once it’s been sprayed, the wrap will cling to the mold and stay put for you to put your dip in it.Cover then chill dip completely before unmolding and serving.

If you have a dip that is not stiff, like crab, that you want to mold, try dissolving one packet – or more – of unflavored gelatin in some warm water. Once dissolved, stir into your dip and then pour into mold. Chill until set up – about 4 to 6 hours – then invert and remove from mold before serving. It’s that simple!